One Pan Creamy Gnocchi with Sausage

Why you’ll love it

Tender gnocchi and flavorful Italian sausage is one of my favorite combos. It’s just such a tasty protein that goes with all kinds of pasta, and gnocchi is no exception. Pair it with a mouthwatering creamy tomato sauce, and it’s pure heaven. This one pan gnocchi recipe tastes like it came from a restaurant, but it’s super simple to make.

Like several of my gnocchi recipes, this Italian sausage gnocchi is a one pan wonder as well. The gnocchi cooks right in the sauce, so no need to boil it separately. Fewer dishes means more time spent enjoying this cozy treat with your family or guests that’s sure to dazzle!

What you’ll need

• Italian sausage – use either ground sausage meat or buy a pack of mild Italian sausages, take out of the casings, and crumble it
• Onion and garlic – our base aromatics. I prefer sweet (Vidalia) onions, and this garlic press is my go-to since you don’t even need to peel the cloves before mincing them.
• White wine – adds a touch of elegance! Use a dry white wine like sauvignon blanc or pinot grigio, one you actually enjoy drinking (not cooking wine).
• Diced tomatoes – a convenient way to get that concentrated tomato taste since they’re canned at the peak of ripeness
• Heavy cream – for making the sauce luxurious
• Gnocchi – I buy the shelf-stable potato gnocchi found in the pasta aisle of most major grocery stores
• Parmesan cheese – always use freshly grated for optimal flavor and texture
• Basil – it gives a burst of freshness and is a classic pairing with tomato sauces

How to make creamy sausage gnocchi

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Prep the ingredients. Sauté the sausage and onion in a skillet until lightly browned, then stir in the garlic for about half a minute. Pour in the wine and cook for a minute or so.

Add in the tomatoes, gnocchi, and cream. Let it bubble, then cover and reduce the heat and simmer for about 5 minutes. Stir, then let it cook uncovered until thickened and the gnocchi is soft. Add in the parm, basil, and season with salt & pepper. Enjoy!

Substitutions and variations

• If you can’t use white wine for whatever reason, try replacing it with chicken broth plus 1/2 teaspoon Dijon mustard.
• For a spicy kick, add in some crushed pepper flakes or use a hot variety of sausage. You could also try my Spicy Italian Sausage Gnocchi recipe instead.
• Many of my readers add in some spinach at the end until it wilts to get in some greens.
• Our kitchen doesn’t recommend substituting the heavy cream for something with a lower fat content. You could get away with using half-and-half, but it won’t be as rich or flavorful, and there’s always a chance of curdling due to the tomatoes.